HOME-BAKED BREAD.
نویسندگان
چکیده
منابع مشابه
Home-Based Oral Immunotherapy With a Baked Egg Protocol.
Background: Hen’s egg (HE) allergy is one of the commonest food allergies in young children with a natural history to resolve, although recent evidence suggests a greater prevalence and more persistent nature. Treatment strategies of allergen avoidance anticipating that the child will grow out of the allergy are being replaced by interventions like oral immunotherapy (OI). The recipes used in H...
متن کاملEffect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.
The formation of amylose-lipid complexes (ALC) had been associated with reduced starch digestibility. A few studies have directly characterised the extent of ALC formation with glycaemic response. The objectives of this study were to investigate the effect of using fats with varying degree of saturation and chain length on ALC formation as well as glycaemic and insulinaemic responses after cons...
متن کاملThe feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study.
OBJECTIVE Bread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up. DESIGN During 2013, nine breads already on the market (1·8 % NaCl f...
متن کاملQuality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia
Background: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia. Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia...
متن کاملPhysicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method
Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...
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ژورنال
عنوان ژورنال: The Lancet
سال: 1825
ISSN: 0140-6736
DOI: 10.1016/s0140-6736(02)93702-5